Nashville Style Hot Chicken

Ben Grossman, co-owner of Smoke Joint, Peaches, HotHouse & Marietta – who along with his business partner Craig Samuel has introduced a melting pot of southern style cooking to Brooklyn.  They have received rave reviews since opening their first restaurant in 2006 from the likes of Time Out New York, New York Magazine, Thrillest.com and Zagat. 

Heather has been eating Ben’s food since college (her husband was his roommate) and our entire family has followed Ben throughout his NYC culinary career starting at Picholine to the Cub Room and then City Hall.  Join us as Ben serves up HotHouse Fried Chicken plated with sides to cool your lips.

Ingredients:

For the Brine:

½ cup coarse kosher salt

⅓ cup ground black pepper

3 Tbs onion powder

3 Tbs garlic powder

3 Tbs cayenne pepper

3 Tbs paprika

3 to 3 ½ lb chicken, cut into 10 pieces

For the Very Hot Sauce:

3 Tbs cayenne pepper

1 to 2 tsp smoked ghost chili powder 

(Naga Viper chili powder works as well)

2 Tbs granulated sugar

For the Dredge:

2 ½ cups all-purpose flour

3 Tbs granulated garlic

3 Tbs granulated onion

2 tsp kosher salt

2 tsp ground black pepper

1 tsp of cayenne pepper or ghost chile powder (optional)

Safflower, corn, or vegetable oil, for frying

Equipment & Tools:

Large mixing bowl

Jelly roll pans or baking sheet

Dutch oven with lid

Deep-fat thermometer

Tongs

Wire rack